California Almond Gazpacho

Ingredients

1-3 cloves garlic, peeled and roughly chopped
2 oz blanched California Almonds, roughly chopped
2 oz fresh white breadcrumbs
1-2 tablespoon red wine vinegar or sherry vinegar
2 tablespoon extra virgin olive oil
1 pint cold water
8 oz halved seedless white grapes, (muscatel if you can get them) peeled - if you can summon up the patience!
Salt

Directions

Place garlic (be warned 1 clove alone is enough to give a noticeable kick!), almonds and breadcrumbs in the processor with the vinegar, olive oil and a little salt. Process, adding a few tablespoons of water until you have a paste. Keep the motor running and trickle in the rest of the water. Transfer to a soup tureen and stir in the grapes.

Chill the soup for at least an hour before serving. Stir, then taste and adjust seasoning, adding a touch more vinegar if necessary to enhance the flavours (though not enough to make it vinegary). Dust lightly with paprika, or scatter with fennel, dill or chives just before serving, if you wish.

To serve (optional):

A little ground paprika
Chopped fennel, dill or chives
A few red or white seedless grapes to garnish

Nutritional Analysis

Per serving for 6 servings:

Calories	109
Fat	4g
Saturated	0.4g
Monounsaturated	2.4g
Polyunsaturated	1g
Carb	14g
Protein	5g

Cholesterol	1mg
Fiber	3g
Calcium	127mg
Magnesium	51mg
Sodium	122mg
Potassium	551mg
Vitamin E	2.5mg*
Gluten-free recipe?	yes

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California

Soups, Salads & Dressings Recipes

Almond Tabbouli Salad Almond-Citrus Salad California Almond Gazpacho Crunchy Tostada Salad Curried Butternut Squash Soup with Almonds Curried Lentil, Sausage and Almond Soup Farmers Market Vegetable Salad Fast Break Green Salad Harmonious Heart Healthy Hummus Mediterranean Barley Almond Salad Moroccan Couscous Salad Pesto Antipasto Salad Roasted Chicken Salad with Almonds & Cherries Roasted Sweet Garlic and Almond Soup Spanish Almond-Onion Soup Steak Fajita Salad with Seasoned Almonds